For a colorful and tasty first course, we offer our beetroot, arugula and taleggio cheese risotto.

First parboil the beets in plenty of water for at least 30 minutes. Once cooked, blend them, adding a teaspoon of oil. Set the resulting cream aside.

Sauté the finely chopped onion in a saucepan with a little of oil, add the Flora Gran Risotto Rice and let it toast for a few minutes. Sprinkle with vegetable broth and stir, adding a little at a time until it’s cooked.

At this point add the cream of beets and stir in the grated cheese and taleggio cheese. Season with salt and pepper to taste. Plate and garnish with fresh arugula leaves.